Wheat grain proteins.

By P. Shewry, R. D'Ovidio, D. Lafiandra, J. Jenkins, E. Mills, F. Békés. 2009

117 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/6f7bde5ce6243f7ca14f84c71961fe4aa85fbdd8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. S. Hey
2. R. Balandrán-Quintana
3. J. Mercado‐Ruiz
4. A. Mendoza-Wilson
5. P. Shewry

Citations in the corpus

• The contribution of wheat to human diet and health (2015, background): “R. Shewry & S. J. Hey proteins, and have unusual amino acid compositions with high contents of glutamine and proline and low contents of lysine (reviewed by Shewry and Halford 2002; Shewry 2007; Shewry et al. 2009a).”
• Wheat Bran Proteins: A Review of Their Uses and Potential (2015, background): “1% protein, respectively.(45) The roles of the storage proteins from the aleurone in the development of the grain are well recognized; however, recent studies have investigated the distribution of proteins and proteomics of the different layers of WB using two-dimensional electrophoresis (2DE).”